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Publications by Soottawat Benjakul
Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit
Comprehensive Reviews in Food Science and Food Safety
Food Science
Molecular Characteristics and Properties of Gelatin From Skin of Seabass With Different Sizes
International Journal of Biological Macromolecules
Molecular Biology
Biochemistry
Energy
Economics
Structural Biology
Medicine
Econometrics
Gel Properties of Gelatin From Clown Featherback (Chitala Ornata) Skin: Effect of Swelling Time
Emirates Journal of Food and Agriculture
Applied Microbiology
Crop Science
Food Science
Animal Science
Zoology
Biotechnology
Agronomy
Effect of Different Salts on Dewatering and Properties of Yellowtail Barracuda Surimi
International Aquatic Research
Aquatic Science
Comparative Studies on Properties and Antioxidative Activity of Fish Skin Gelatin Films Incorporated With Essential Oils From Various Sources
International Aquatic Research
Aquatic Science
Oxidative Stability of Shrimp Oil-In-Water Emulsions as Affected by Antioxidant Incorporation
International Aquatic Research
Aquatic Science
Correction To: Chitooligosaccharides From Squid Pen Prepared Using Different Enzymes: Characteristics and the Effect on Quality of Surimi Gel During Refrigerated Storage
Food Production, Processing and Nutrition
Lysis Profiles of Salmonella Phages on Salmonella Isolates From Various Sources and Efficiency of a Phage Cocktail Against S. Enteritidis and S. Typhimurium
Microorganisms
Virology
Microbiology
Effects of the Addition of Spleen of Skipjack Tuna (Katsuwonus Pelamis) on the Liquefaction and Characteristics of Fish Sauce Made From Sardine (Sardinella Gibbosa)
Food Chemistry
Medicine
Analytical Chemistry
Food Science
